Description
These Pumpkin Goat Cheese Dates are a delightful appetizer perfect for fall gatherings. Sweet Medjool dates are stuffed with a creamy blend of goat cheese, pumpkin puree, and toasted pecans, then drizzled with honey and baked until warm and caramelized. This easy recipe combines seasonal flavors with a creamy texture for a sophisticated bite-sized treat.
Ingredients
Scale
Dates and Filling
- 12 large Medjool dates (pitted), fresh and soft
- 4 oz creamy goat cheese
- 1/2 cup canned pumpkin puree
- 1/4 cup chopped pecans (toasted)
Topping
- 2 tbsp honey
Instructions
- Prep: Preheat your oven to 350°F (175°C). Slice each date lengthwise and carefully remove the pits, making a pocket for the filling.
- Mix: In a bowl, combine the creamy goat cheese, canned pumpkin puree, and toasted chopped pecans. Mix thoroughly until you have a smooth, well-blended filling.
- Assemble: Stuff each pitted date with the pumpkin and goat cheese mixture. Arrange the stuffed dates neatly on a parchment-lined baking sheet to prevent sticking.
- Bake: Drizzle the stuffed dates with honey evenly. Bake in the preheated oven for 15-20 minutes, or until the dates are warmed through and the honey begins to caramelize, enhancing the flavors.
Notes
- For best flavor, toast pecans lightly before chopping to bring out their nuttiness.
- Prepare the dates with filling up to 4 hours ahead and keep refrigerated until ready to bake.
- Use fresh, soft Medjool dates for easy stuffing and optimal sweetness.
- Serve these warm for the best texture and taste experience.
- This appetizer pairs well with a crisp white wine or champagne.
